[Sca-cooks] Aw heck I forget now

[Vincent Cuenca]

>That would be:
>
>Take a well crushed/pounded Roman, and stuff it with a
>stale sock, and afterwards put it on the grill, and serve
>it with bay/laurel leaves on top.
>
>Ximena, the mad translator

Fitting, especially for our good Master Adamantius.  Wasn't the text for his
Laureling scroll inspired by a sausage recipe?

(See?  Food content!)

Vicente

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It's great to be known, but it's even better to be known as strange.
-Takeshi Kaga






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